Strawberry Rhubarb Chia Seed Pudding Parfaits | Real Food Whole Life Print
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Strawberry Rhubarb Chia Seed Pudding Parfaits

  • Yield: 5-8 1x

Description

These Strawberry Rhubarb Chia Seed Pudding Parfaits are a healthy spin on the classic strawberry rhubarb pie. Gluten-free, dairy-free, vegan and so, so delicious!


Scale

Ingredients

For the Strawberry Rhubarb Chia Seed Jam

2 cups chopped rhubarb

2 cups chopped strawberries

34 tablespoons pure maple syrup

2 tablespoons chia seeds

1 teaspoon pure vanilla extract

For the Chia Seed Pudding

2 cups Super-Fast Cashew Milk or other non-dairy milk

6 tablespoons chia seeds

1 teaspoon pure vanilla extract

13 teaspoons pure maple syrup, to taste


Instructions

  1. Make the jam by combining the rhubarb, strawberries, and 3 tablespoons maple syrup in a medium saucepan. Bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for an additional 5 minutes. Mash the strawberries and rhubarb with a fork or wooden spoon. Taste and add an additional 1 tablespoon maple syrup if more sweetness is desired.
  2. Stir in the chia seeds until thoroughly combined and cook, stirring frequently, until the mixture thickens, about 5-10 minutes. Turn off the heat and let cool.
  3. Make the chia seed pudding by whisking or shaking together in a large glass jar the chia seeds, milk, vanilla, and maple syrup. Cover and refrigerate for at least 2 hours to thicken. If it seems thin add additional chia seeds one tablespoon at a time, letting it sit for half an hour each time, until the mixture achieves a pudding-like consistency.
  4. Make the parfaits by layering the cooled Strawberry Rhubarb Chia Seed Jam and chilled Chia Seed Pudding in a glass. Top with additional sliced strawberries if you like.

Notes

Chia Seed Jam adapted from The Oh She Glows Cookbook: 100 Vegan Recipes to Glow From the Inside Out by Angela Liddon.